Ivory and White Wedding Cake Cookies

Ivory and White Wedding Cake Cookies

  •     wedding cake cookie cutter texture set
  •     white fondant
  •     ivory fondant
  •     white royal icing
  •     pearl spray
  •     parchment cone or a pastry bag with a #1 tip
  •     flower blossom plunger cutter set
  •     daisy plunger cutter set

Ribbon band cake: Lightly spray ribbon band cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll ivory fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Spray with pearl spray.

Swirl cake: Lightly spray swirl cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use white royal icing to pipe a small ball border along the bottom edge of each tier. Roll ivory and white fondant very thin and cut a variety of small flowers using plunger cutters. Make two layer flowers by attaching a smaller flower inside a larger one with a dot of royal icing. Make centers for the flowers by rolling a tiny ball of the opposite color fondant and attaching to center with dot of royal icing. Attach flowers to cookie with royal icing, creating a flower spray. Spray with pearl spray.

Stripes and dot cake: Lightly spray stripes and dot cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use Roll ivory and white fondant very thin and cut 3 larger ivory flowers, several small ivory flowers and 3 small white flowers. Make two layer flowers by attaching the small white flower inside the larger ivory flower with a dot of royal icing. Make centers for the flowers by rolling a tiny ball of the ivory fondant and attaching to center with dot of royal icing. Attach to cookie at the top of each swag with a dot of royal icing. Attach the small ivory flowers with a dot of royal icing each place there is a raised dot on the top tier. Spray with pearl spray.

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